Begin by making the shallot crisps. Heat the canola oil in a small saucepan over medium-high heat. Add flour to a small bowl and add a few pinches of salt and pepper. Dredge 1/3 of the shallot rings in flour (the rest of the shallots are for the pasta). Once oil is hot, fry the shallots in batches for 1-2 minutes or until golden brown and crispy. Let drain on paper towels, and set aside. Season with salt while they are hot.

Next, heat a large pot of water to boil for pasta. Heat a large skillet over medium-high heat and add the olive oil. Add the pancetta and sauté for 5-6 minutes or until golden brown and crispy. Season with a pinch of salt and pepper. Remove pancetta from skillet and place in a small bowl. Set aside.

To the same pan, add the remaining 2 thinly sliced shallots and garlic. Sauté for 2-3 minutes or until slightly golden. Add the red pepper flakes, dried basil, and spinach leaves. Reduce heat to medium/low and cook for 1 or 2 minutes, until spinach is wilted. Next add the peas and stir to heat through.  (side note: The water should be boiling for the pasta at this point.) While veggies are cooking, don't forget to reserve your starchy pasta water!*

Add starchy water to the veggies, as well as half and half, mascarpone, and parmesan. Stir to combine and let simmer for 1-2 minutes. Add a pinch of nutmeg and half of the sage, the crispy pancetta, as well as more salt and pepper to taste.

Drain the pasta and toss lightly with olive oil. Place in a large serving bowl, and pour sauce over pasta, using tongs to combine, as well and any additional parmesan and pasta water if too dry. I added an additional 1/4 c. of water at this point. Garnish with remaining sage, more parmesan, and shallot crisps. Serve!